Week of 2/22/1999

Pigs-in-Blankets

1 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 Tbls. toasted wheat germ
1/3 C. buttermilk or plain yogurt
1 large egg yolk
10 frankfurters, halved crosswise and ends trimmed

Preheat oven to 375 F. and grease a large baking sheet.

In a bowl whisk together the first 5 ingredients. With a pastry blender or your fingertips blend in shortening until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture until mixture just forms a moist dough.

On a floured surface knead dough 4 times and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and roll a strip around the middle of a frankfurter piece just until dough overlaps, cutting pig-in-blanket free from strip. Make 19 more pigs in same manner, arranging each seam-side down on baking sheet. These may be prepared up to this point 1 day ahead and chilled, covered. Bake pigs in upper third of oven until pale golden, about 15 minutes. Makes 20.

Preheat oven to 375 F. and butter a 2-quart shallow baking dish.

Bring a kettle of salted water to a boil for rotelle.

In a heavy saucepan melt butter over moderately low heat and whisk in flour and paprika. Cook roux, whisking, 3 minutes and whisk in milk and salt. Bring sauce to a boil, whisking, and simmer, whisking occasionally, 3 minutes. Remove pan from heat.

Stir rotelle into kettle of boiling water and cook until al dente. Drain pasta in a colander and in a large bowl stir together pasta, sauce, Worcestershire sauce, and 2 C. Cheddar.

Transfer mixture to baking dish. Macaroni and cheese may be prepared up to this point 1 day ahead and chilled, covered tightly.

In a small bowl toss remaining cheddar with bread crumbs and sprinkle over pasta mixture. Bake in middle of oven 25-30 minutes, or until golden and bubbling.

Preheat oven to 350 F. and line twelve 1/2-cup muffin tins with paper liners

Into a bowl sift together the first 4 ingredients. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg and vanilla until smooth. Add flour mixture alternately with milk, beating well after each addition. Spoon half of batter into 6 muffin tins, filling each less than half full. Stir cocoa powder into remaining batter and spoon into remaining tins. Bake in middle of oven 15-20 minutes, or until a tester comes out clean. Turn onto rack and cool completely before frosting. Makes 6 each; vanilla and chocolate.

Beat together cream cheese and butter till smooth. Beat in milk and salt and gradually add confectioner’s sugar, beating till smooth. Divide among 3 bowls and beat chocolate into one, butterscotch into one and orange zest into one. Frosts 12 cupcakes, generously.